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+ servings
sliced oatmeal cookie bars with reese's on top on rustic wood surface

Oatmeal Cookie Magic Bars

Servings 24 -30 bars
Author Dorothy Kern


  • 1/2 cup butter softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups Quick Oats
  • 4 cups toppings chocolate chips, white chocolate chips, butterscotch chips, nuts, raisins, coconut, peanut butter chips or cups, etc.
  • I used: 1 cup each of butterscotch chips, semi-sweet chocolate chips, coconut, and Reese’s Pieces
  • 1 can 14 ounces fat-free sweetened condensed milk


  • Preheat oven to 350F. Line a 9x13” pan with foil and spray well with cooking spray. These are very sticky and the foil helps remove them easily from the pan, but it’s not mandatory.
  • Cream butter and sugars in the bowl of an electric mixer fitted with a paddle attachment. Beat in egg and vanilla. Mix in baking soda and cinnamon. Slowly beat in flour. Mix in oats.
  • Press dough into pan. Dough will be sticky so it helps to spray your hands with cooking spray. It will be a thin layer on the bottom of the pan. Bake for 10 minutes.
  • Remove hot pan from oven and sprinkle evenly with toppings. Pour sweetened condensed milk evenly over the top. Return to oven and bake for 25-30 more minutes until the edges are browning and the top seems semi-set. These stay sticky, and sometimes the chips (especially butterscotch) melt around the edges.
  • They may look very brown, but it’s just the melted chips. Cool completely before cutting.